Recipe excerpted from The All New Ball Book of Canning, Oxmoor House, 2016.

Makes about four 1-pint/500-ml jars

Caramelizing pineapple plays up its golden sweet flavor in this simple, spicy salsa.

You Will Need

• 2 ripe pineapples, about 2 lbs. total; peeled, quartered lengthwise, and cored
• Vegetable cooking spray
• 6 tbsp sugar, divided
• ½ cup bottled lime juice
• 1 habanero pepper, seeded and minced
• 2 cups chopped red onion
• ½ cup chopped fresh cilantro
• 1 ^1/2  tsp salt

Directions

1. Prepare boiling water canner. Heat jars in simmering water until ready to use; do not boil. Wash lids in warm, soapy water and set aside with bands.
2. Preheat oven to 400 degrees F. Cut each pineapple quarter crosswise into 1-inch slices. Place slices in a single layer on 2 baking sheets coated with cooking spray. Sprinkle evenly with ¼ cup sugar.
3. Bake at 400 degrees F for 15 minutes. Turn slices over and bake 10 to 15 more minutes or until beginning to caramelize. Remove from oven; cool.
4. Coarsely chop pineapple slices to measure 6 ½ cups. Combine pineapple, onion, pepper, and lime juice in a large, stainless steel or enameled saucepan. Bring to a boil over medium heat. Cook 5 minutes, stirring occasionally. Stir in cilantro, salt, and remaining 2 tbsp sugar.
5. Transfer half of pineapple mixture to a food processor; process until chopped. (Do not puree.) Return chopped mixture to coarsely chopped pineapple mixture remaining in pan. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally.
6. Ladle hot salsa into a hot jar, leaving about a ½ inch of headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
7. Process jars 15 minutes adjusting for altitude. Turn off heat; remove lid and let jars stand 5 minutes. Remove jars and cool.